How to cook cold beetroot borscht. Cold borscht with beets: recipe. Cold borscht with sausage – recipe

Finally, warm summer days have arrived. This time of year pleases us not only with warm and sometimes even hot weather, but also with a large amount of vitamins from vegetables, fruits and berries. It’s very hot now, and therefore I want to add something cooler to my diet, except, of course, ice cream.

Of course, okroshka is a very good option. But not everyone loves her. Therefore, as a change, you can try making cold borscht. Why not? This dish is hearty, very tasty, and it quenches thirst just wonderfully. In this article you can learn several variations of a step-by-step recipe for cold beet borscht.

Of course, if you often eat only the same one, you will quickly get bored with it. For the sake of variety, it would be optimal to “dilute” it with something else. A good variation is to cook delicious beetroot soup. This way you can learn not only how to cook cold borscht, but also several more recipes for a cool summer soup. They will definitely take a place in your personal recipe book.

Of course, the main component here is beets. Without it, it simply won’t be borscht anymore. As for the rest, human imagination is limitless. And therefore we will consider not only classic recipe cold borscht with pickled beets.

Potatoes are not added to all recipes for this version of borscht. If you still decide to add potatoes to the cool summer borscht, it is better to cook them in advance.

Choose the cooking method that is most convenient for you. There is not much difference here - boil potatoes in their jackets or peeled. There are people who boil potatoes for borscht, peeled and chopped. It’s possible - this detail, in fact, does not play a significant role.

Beetroot and chicken eggs It would also be better to cook them before you start cooking the borscht, so that they have time to cool. What is desirable is approximately the same temperature of the soup components.

In each family, the recipe or method of preparation may vary. Each housewife looks for the most suitable for herself. suitable recipe this dish. But, before we begin to directly consider the interesting options, let me give you a few more useful notes regarding the recipes presented here.

Basic parts

Due to the fact that specifically pickled beets are used more often, the finished borscht will end up not only very pleasant in color, but also really tasty, with a pleasant sourness. Don't even doubt it.

To ensure that your borscht, among other things, looks great, pay special attention to the chopping of food. It will be more convenient to cut the beets into cubes, and the onions and sausage into strips. The eggs and parsley are simply chopped finely.

Remember that for the best taste, the finished borscht should sit for at least an hour.. The finished borscht should be put in the refrigerator for this time. And only then serve it with sour cream or mayonnaise.

Improving the recipe

Whatever dish you undertake to prepare, none of them can do without using some small tricks that are used experienced housewives to improve taste and reduce cooking time.

A step-by-step recipe for cold beetroot borscht is, of course, no exception.

Here are a few useful tips so that your borscht ends up being truly perfect:

1. If the recipe includes meat, it will be better to choose a lean variety. So, chicken or veal would be an excellent choice for borscht.
2. To improve the taste of the finished borscht, use young potatoes, which are best boiled in their skins and then added to a common pan.
3. The beets should be marinated for at least a day. This is important! Then the taste of the finished borscht will become much brighter.
4. If you don’t want the eggs to lose their appearance while boiling, first put them in water room temperature. And only then boil it. This will make the presentation of your dish even more beautiful.

At least the classic recipe for cold borscht with pickled beets simply must be in every housewife’s recipe book. In addition to the fact that it is simply very tasty, it is an excellent alternative to another popular summer soup - okroshka.

Pickling beets

Before cooking, the beets need to be peeled, cut into cubes or strips, put in a colander, and then literally lowered into a deep bowl filled with just boiled water for literally five minutes.

A little sugar and a little salt are poured in there. After this time, the root crop is poured with vinegar solution. The beets should remain in the marinade for at least a whole day. Only then can it be used for borscht.

The beauty of pickled beets is that it can give the finished dish a pleasant smell, delicious taste and slight sourness.

If you wish, you can immediately pickle the beets in reserve by rolling them into jars. So that you can use it immediately if necessary.

Pickled beets from the store can be a good alternative. For example, if you don’t have the time or desire to tinker with the marinade, or, for example, you really want cold borscht right now, but you don’t have pickled beets in stock. After all, you need to withstand it all day.

If the taste of borscht with pickled beets from the store did not turn out the way you would like, you can try adding a little radish and grated horseradish to the dish.

Cold borscht with pickled beets from a jar

This recipe is good, first of all, because it doesn’t require much time to make. In fact, almost like okroshka - cut and mix.

This version uses store-bought pickled beets, which we talked about a little earlier. But pay attention that the beets are cut finely, into strips or cubes. The main thing is to keep it small. So let's get started.

Components:

• Beets in marinade - 1 half-liter jar;
• Cucumbers – 0.2 kilograms;
• Radish – 0.2 kilograms;
• Boiled sausage – 250 grams;
• Herbs and spices – to taste.

Cut the cucumbers, radishes and sausage into medium strips. Simply chop the eggs and greens finely. Then, mix it all together in a saucepan or deep bowl. Then add beets there too.

There is no need to drain the brine in advance! Add it to the rest of the ingredients along with the beets. Add spices and dilute with cool water.

Stir and leave for five minutes to infuse. Now you can try for spices. If you are missing something, add more. Cold borscht with pickled beets from a jar ready. Now you can serve. If you want, add sour cream for taste.

Very appetizing soup with kefir and mineral water

This recipe is not very popular among housewives. Perhaps they are alarmed by the presence of mineral water. And even combine it with sour milk. But this, I must say, is in vain. The soup turns out really tasty. In addition, the color is rich. Try it - you will definitely like it.

Components:

• Boiled beets – 3 pieces;
• Cucumbers – 0.3 kilograms;
• Hard-boiled eggs – 4 pieces;
• Kefir – 1 liter;
• Mineral water – 1 liter;
• Mustard – 2 spoons;
• Sugar – 1 spoon;
• Greens - a bunch;
• Spices - to taste;
• Juice of one lemon.

Grate the beets and cucumbers into a bowl or pan. We don’t chop the eggs, but grate them too and immediately add them to the already chopped ones. Finely chop the greens - whatever you like, and add them to our already chopped ingredients, simultaneously enjoying the aroma of freshly chopped greens.

Pour kefir over our vegetables and mix. Now you can add mineral water. Important point– pour water by eye, depending on how thick you want it to be. Also, please note that kefir and water must already be cooled in advance.

All that's left is to add spices, mustard and lemon juice. And stir everything again. If everything is in order with the amount of spices and we are completely satisfied with the taste, we set ready dish into the refrigerator and leave there for about an hour. After steeping, it will become even more delicious.

When the appointed hour has passed, feel free to serve the soup on the table.

Cold borscht with boiled beets - classic recipe

So, now let's look at the generally accepted method of preparing cold borscht. This recipe is the most popular, so it can be considered a classic.

A small note - if necessary, the number of components can be increased, since the products here are written based on only two plates.

Components:

• Boiled chilled water – half a liter;
• Cooked beets – 1 piece;
• Potatoes – 1 piece;
• Cucumbers – 2 pieces;
• Radishes – 5 pieces;
• Hard-boiled eggs – 3 pieces;
• Greens – 1 bunch;
• Salt and sugar - to taste;
• Juice of one lemon.

Fill a saucepan with water. Add salt and sugar, then squeeze in the lemon. Stir until the salt and sugar dissolve. If the taste suits you, then move on.

Grate the beets and place them in water. Mix. Cut into cubes and send along beet potatoes. You can deal with eggs and other vegetables in a way convenient for you - finely chop or grate them too. We also finely chop the greens. Place all the cuts separately and mix thoroughly.

Only after this can the vegetables be added to the beets. You need to let the dish brew. Not long - only about fifteen minutes. And then submit. For those who like to add mayonnaise or sour cream, it will be even better.

When discussing borscht, it should be noted that this soup is prepared not only in Russia or Ukraine, but also in many countries in Eastern Europe. And the execution options, I must say, are quite similar to each other. As are the names. For example, the cold Lithuanian borscht that we will try to prepare now is called Shaltibarchai. Shall we get started?

Components:

• Kefir – 1 liter;
• Water – 250 milliliters;
• Cooked beets – 2 pieces;
• Cucumber – 1 piece;
• Hard-boiled eggs – 2 pieces;
• Greens - a bunch;
• Vinegar, salt and sugar - to taste.

First, let's pickle the beets. To do this, add sugar, salt and vinegar to boiling water. Stir until dissolved. Grate the already cooked beets coarsely, put them in water and bring to a boil again. Now remove from the gas and cover the saucepan. Leave to marinate until morning.

And only after that you can add everything else. Cut the cucumber and eggs into medium cubes or strips, finely chop the greens and pour into the pan where the beets await us.

Now pour it all with kefir and mix it very thoroughly. Now everything is ready. If desired, can be served with boiled potatoes.

Summer soup with kefir and sausage

The method is simple, and the combination of products is interesting. Fans of experiments will definitely appreciate it.

Components:

• Boiled beets – 2 medium or 1 large;
• Boiled carrots – 1 piece;
• Onion - half 1 large onion;
• Cucumbers – 5 pieces;
• Hard-boiled eggs – 5 pieces;
• Boiled potatoes – 5 pieces;
• Kefir – 1 liter;
• Mineral water – 1 liter;
• Greens - a bunch;
• Spices - to taste.

Grate beets, carrots, a couple of cucumbers and eggs onto coarse grater. Cut the potatoes, onions, sausage and remaining cucumbers into medium cubes. Finely chop the greens.

Pour all the cuttings into a saucepan and fill with kefir and dilute with mineral water depending on the desired thickness. Then add the spices, mix well and put in the refrigerator for about an hour to infuse. Then you can serve it on the table.

The best recipe for borscht with pickled beets

Cooking borscht at this time will take approximately half an hour. And from the quantity of products indicated in the list of ingredients, you will get approximately eight servings.

Components:

• Pickled beets – 0.3 kilograms;
• Cucumbers – 3 pieces;
• Boiled potatoes – 5 pieces;
• Boiled sausage – 0.5 kilograms;
• Hard-boiled eggs – 4 pieces;
• Greens - a bunch;
• Spices - to taste.

Place the beets in a saucepan or deep bowl. Cucumbers and sausage should be cut into small cubes and added to the beets. Then add cooled boiled water. It was not listed in the list of main products because it needs to be added depending on the desired thickness.

Also finely chop the potatoes and greens and add to the vegetables. If possible and desired, you can add celery. It will give the borscht a pleasant flavor.

After adding spices and salt to the finished borscht, you need to let it brew. To do this, it is best to leave the pan in the refrigerator for about an hour.

After this, the dish can be served. To decorate, before serving, add half a hard-boiled egg and a spoonful of sour cream or mayonnaise. If you don’t really like cold borscht with water, you can replace the water in the recipe with your favorite sour milk.

Beet soup with pickled beets

Components:

• Pickled beets – 6 pieces;
• Boiled potatoes – 6 pieces;
• Cucumbers – 4 pieces;
• Green onions - a small bunch;
• Mustard, sugar, salt, vinegar, horseradish - to taste.

Cut the beets into small cubes. Place in a saucepan with water and add vinegar. Place the pan on gas and bring to a boil. After this, the beets should boil for another twenty minutes.

Then we filter the broth and put the beets in a separate bowl. Boil potatoes in their skins.

Finely chop the onion and cut the cucumbers into medium cubes. Now mix all the vegetables and add mustard, horseradish, sugar and spices to them. After thoroughly mixing again, pour the beetroot broth over the vegetables.

That's all! Now all that remains is to sprinkle the dish with onions right before serving.

In this recipe, pickled beets are also used.

Components:

• Beets - 0.2 kilograms;
• Boiled potatoes – 4 pieces;
• Kefir – 2 glasses;
• Hard-boiled eggs – 2 pieces;
• Beetroot broth - 1.5 cups;
• Sour cream – 2 tablespoons;
• Herbs, spices - to taste.

Kefir should be salted a little and mixed with beet broth. Cut the potatoes, like beets, into strips, but not very small. Now mix the vegetables and pour in kefir mixed with broth.

It is better to cook potatoes peeled. And serve separately with borscht. Finely chop the greens as usual. Cut the hard-boiled and now cooled egg in half and add to the plate along with the herbs before serving. If desired, you can add sour cream or mayonnaise.

The proportions can be further compiled at your own discretion, taking the main recipe as a “starting point”. Now you know several ways to cook cold borscht.

Step 1: Prepare the potatoes.

Step 2: Prepare the eggs.

Step 3: Prepare the cucumbers.

Step 4: Prepare the ham.

Step 5: Prepare pickled beets.

Step 6: Prepare the greens.

Step 7: Mix cold borscht with pickled beets.

Step 8: Season the cold borscht with pickled beets.

Step 9: Serve cold borscht with pickled beets.

On our website you can find a recipe for grated pickled beets, which is just right for preparing cold borscht according to this recipe. To learn how to pickle grated beets, go.

You can also season cold borscht with beetroot broth, kefir or other fermented milk product.

It is not necessary to add marinated borscht to cold borscht. beet sausage, you can make a vegetarian version of this soup by removing meat product, but adding radishes among other vegetables. Or you can prepare cold borscht with fish or sea cocktail.

Step 1: Prepare beetroot broth.

Step 2: Preparing ingredients for cold borscht.

Step 3: Slicing for cold borscht.

Step 4: Serve cold borscht.

Beetroot broth can also be mixed with bread kvass in a one to one ratio if you want to add special uniqueness and piquancy to your cold borscht.

You can diversify the borscht and make it more satisfying (for example, for men) by adding sausage into strips or any cooked meat.

For those who like “spicy” things, sour cream, which is added to cold borscht, can be mixed with spicy horseradish or mustard. Then it will work out spicy sauce, which will add a spicy taste to the dish.

Accurate story and the date of invention of borscht is unknown, there are not even clear opinions as to which cuisine it belongs to dish. Some believe that it was invented by the Poles, others say that it appeared in Lithuania, but the most popular version is the one that says that beetroot is a national Ukrainian dish.

The name of this food appeared due to the addition of the parts “boron” and “shch”. The word "boron" meant brown, and brown used to be equal to red. The letter “sch” came from the well-known cabbage soup. In fact, the word “borscht” means brown (red) cabbage soup with beets.

Benefit

Beetroot contains many vitamins. Beets alone contain many microelements that our body needs. For example, folic acid, mineral salts, carotenoids. Cold borscht also includes others vegetables eg potatoes, fresh cucumbers, horseradish - they, of course, also contain a lot of useful substances.

Fresh beets are rich in vitamins A, B, C, E, K

In the heat it's summer The dish will fill you up well and give you a feeling of lightness. It is easily digested by the stomach, because it does not contain heavy components. It can be made dietary, so it won’t harm your figure one bit and will help you lose weight. Benefit its undoubted!

Recipes for cold borscht with beets

The basis of cold beet soup with beets is the following: products:

• cucumbers - 3 pieces;
• medium eggs - 4 pieces;
• lemon juice - 1 tbsp. l.;
• medium-sized beets - 4 pieces;
• young green onion;
• water- 2 l;
• sour cream.

Everything else can be added as desired. Borscht happens with boiled And pickled beets. Here is a step-by-step recipe for making cold beetroot borscht:

1. Peel and grate the beets, you can cut them thinly.
2. Boil water and salt it, add lemon juice. If you don't have lemon juice, vinegar will do. Be sure to add juice or vinegar, this will help maintain the rich color. You can also boil the vegetable with citric acid.
3. Place the chopped beets in boiling water and cook for approximately 20 minutes. Then cover the pan with a lid and let the broth brew for about an hour and cool.
4. Grate or cut the cucumbers into strips, take greens as desired. Place everything in the chilled broth. Mix everything and leave for another hour. fridge.
5. Eggs hard boil, cool and peel, and then cut. You can cut it however you like - chop it or cut it into slices.
6. Add eggs to the broth and stir everything well. Add sour cream. If desired, you can add mustard.

Cold borscht from pickled beets according to a classic recipe

To prepare this dish you will need all the same ingredients, but you will have to replace fresh beets with pickled. In addition, you will need:

• potatoes - 4 pieces;
• eggs- 4 pieces;
• green.

Algorithm preparations:

1. Boil the potatoes until soft, peel the skins and chop finely.
2. Boil chicken eggs in salted water. They must be hard-boiled. Peel and finely chop. You can mash them with a fork. 3
3. Cut young cucumbers into cubes or strips. If desired, you can peel them.
4. Grate the beets or cut them into small pieces. If it is already grated, lightly squeeze out the marinade.
5. Chop the greens.
6. Place all chopped ingredients in a container and mix everything. You can put the bowl in the refrigerator and fill it in portions only when you have lunch.
7. Place the vegetables in portions, pour chilled but pre-boiled water into each portion, add salt and sour cream. Mix everything.

Poll: Which borscht do you prefer?

Recipe for borscht with beets and sausage

This dish will not leave anyone indifferent. Prepare it can be done very quickly. You'll need everything classic ingredients, and besides them the following:

• potatoes - 4 pieces;
• sweet mustard - 1.5 tbsp. l.;
• sausage(can be replaced with ham or sausages) - 400 g.

Recipe:

1. Weld chicken eggs and potatoes. Cool everything and peel off the skin. Chop with a knife.
2. Cook the beets like this: grate, put in cold water, put on fire. When boiling, drop lemon into the pan. Cook and cool.
3. Grate the cucumbers, cut the sausage into cubes, mix it all together with potatoes and eggs.
4. Chop the green onions and other herbs as desired and add everything to the bowl with the other ingredients. Add salt and mix.
5. Place the vegetables on plates, and pour beetroot broth into each plate separately. Season with sour cream mixed with mustard.

Tip: you can make borscht like this with cheese, then it will be even more satisfying and tasty!

Fresh beet recipe

Using this recipe, you will get very tasty fresh beetroot soup, just like in the dining room! In addition to the main ingredients, take the following:

• dill - 1 bunch;
• mustard - 1 tbsp. l.;
• sparkling mineral water - 1 l.

You need to take the following steps to get delicious dish:

1. Cook the beets in advance, peel them, grate them on a coarse grater, and put them in a bowl.
2. Boil the eggs, chop finely, and send them there.
3. Grate the cucumbers and also add to the bowl.
4. Fill everything with mineral water. Taste and add mustard, pepper, herbs, sugar and salt to taste.

Tip: Serve cold borscht garnished with thin slices of cucumber or slices of egg.

On kefir

Cold borscht on kefir with beets is dietary dish. It will be especially low in calories if you take kefir with 1% fat content. In addition to the classic components, you will need the following:

• kefir- 1 l;
• dill - 1 bunch.

Proceed like this:

1. Boil the beets and eggs in advance, remove the shells and skins, and chop.
2. Chop the green onions, sprinkle with salt and remember a little. This will make it juicier.
3. Grate the cucumbers, chop the remaining greens, mix all the ingredients.
4. Pour kefir over all ingredients, stir, add salt to taste, sprinkle dill on top.

How to cook beets for cold borscht

In many recipes, a ready-made, pre-cooked main ingredient is added to cold borscht. In order for the dish to turn out delicious, it is important to cook this vegetable correctly and know how long to cook his. Done Preparation So:

1. Peel fresh washed beets, cut into small cubes or grate on a coarse grater.
2. Place the grated beets in a saucepan, cover with cold water and add a drop of vinegar or lemon juice. Cook until done - about 40 minutes.
3. Pour the broth into a separate container, you may need it, remove the beets. Now you can use it!

How to pickle beets for cold borscht

Cold borscht made from pickled beets has a piquant sourness, and is easier to prepare. Pickling vegetables is also quite simple. You can see what a pickled vegetable looks like on photo- it's not much different from usual. To prepare pickled beets you will need the following ingredients:

• water - 1 glass;
• 6 percent vinegar - 250 g;
• sugar - 1 tbsp. l.;
• salt - ½ tsp;
• bay leaf - 2 pieces;
• peppercorns - 5 pieces;
• cloves - 3 pieces.

Here is a step-by-step recipe for pickled beets instant cooking for cold borscht:

1. Wash the beets and cook them whole. She must be completely ready.
2. Peel and chop the boiled beets as you like. You can cut it into cubes, you can slice it, or you can immediately grate it on a coarse grater. In the latter case, for cold borscht you don’t even need to chop it.
3. Put salt and sugar, vinegar, cloves, pepper into the water. Place the pan on the fire and bring to a boil.
4. Cool the water slightly and pour it over the grated beets. Wait a day. Now you can eat beets! You can also cook it for the winter- screw it on - and use it by removing from a jar.

Cooking cold borscht is very easy, it turns out tasty and healthy. This is ideal for summer. You can chop the vegetables in advance and store them in the refrigerator, dressing them right before serving! In addition, learning how to quickly pickle beets for cold borscht will help you save money. time and strength.